Gerhild's Homemade Ice Cream (selbstgemachtes Eis)

If you've never made ice cream, or thought you needed a special ice cream maker, this recipe teaches you a way how to make it, German-style.

Ingredients:

• 2.6 ounces (75 gram) unsweetened chocolate
• 8 tablespoons heavy (whipping) cream
• 2 large eggs, separated
• ¼ cup honey
• 2 cups heavy (whipping) cream
• pinch salt

Instructions:

1. Melt chocolate and remove from heat. Stir in 8 tablespoons heavy cream and mix. Let cool.
2. Separate eggs. Mix 2 egg yolks with honey. Mix into chocolate mixture.
3. Beat 2 egg whites until stiff, adding a pinch of salt.
4. In a separate bowl, whip 2 cups heavy cream until stiff.
5. Gently mix together the chocolate mixture, the egg whites, and the whipped cream.
6. Put into a freezer container (sealable) and freeze until firm, about 4 - 6 hours.
7. Enjoy.

To make 3-layer Ice Cream Cake:

Ingredients:

• 1 recipe as above
• 1 recipe as above minus chocolate mixture. Instead 1 package frozen raspberries
• 1 recipe as above minus chocolate mixture. Instead 1 teaspoon vanilla (to taste)

Instructions:

1. Make the raspberry layer by adding frozen raspberries to beaten egg white/whipped cream mixture.
2. Put raspberry ice into bottom of Bundt pan, cover, and put into freezer.
3. Make vanilla layer by adding vanilla (to taste) to beaten egg white/whipped cream mixture.
4. Put vanilla ice over raspberry ice in Bundt pan, cover, and return to freezer.
5. Make chocolate ice as above recipe.
6. Put chocolate ice on top of vanilla ice in Bundt pan, cover, and return to freezer.
7. Freeze till solid.
8. To serve, place Bundt pan briefly in warm water. Invert onto serving platter and decorate.

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